Wednesday, July 12, 2006
Special Christmas Cakes
Currants 1 lb.
Dates, stoned and chopped 6 oz.
Prunes (4 oz.)Cooked, stoned and chopped.
Almond flakes 8 oz.
Butter 14 oz.
Raw brown sugar 14 oz.
Grated rind of 1 lemon and 1 orange
Molasses 1 tablespoon
Flour 1 lb.
Salt 1 teaspoon
1 teaspoon each of : ground nutmeg, allspice, cinnamon & ginger
Sherry 5 tablespoons When you remove the cake from the oven leave it in the cake tin and allow to cool overnight - the cake can stay warm for up to 24 hrs. When cool remove from the tin and wrap in a double layer of aluminium foil until it is decorated. Occasionally unwrapping and treating with sherry or an alcohol of your choosing can ensure a moist flavourful cake but be careful not to overdo this and create a soggy cake! The cake will improve with keeping.